You can add a little almond flour or ground almonds to the mix to help bind or give extra nuttiness and protein.

Instructions

Drop everything into a large bowl and mix with your hands to combine fully. Tear small chunks of the seasoned meat and make little balls. I made them smaller than I normally would make with normal beef meatballs as the turkey is quite lean and tends to dry out if overcooked so this meant they cooked quicker.

You can either fry in a pan or I cooked for around 12-15 minutes in an airfryer on 180C. You want a bit of browning but it’s ok if they aren’t cooked through fully as I added the meatballs to the pan for a few minutes at the end to add the juices to the sauce and for the meatballs to absorb some of the sauce.

Red Thai Curry Ingredients

1 large shallot sliced thinly

3 garlic cloves grated finely

1 thumb size piece of ginger grated finely

Fish Sauce

1 Tin of coconut milk or if going healthy sub for Yogurt or mixture of fat free yogurt and 100ml vegetable stock

Instruction

Add the sliced shallots to a hot pan and use either coconut oil or frylight so it doesn’t burn. Cook for a few minutes till the onion goes translucent.

Add the grated garlic and ginger and cook for another minute. Add the thai curry paste and stir and cook out for 30 seconds making sure not to burn.

The you can add either the coconut milk, yogurt and or stock depending on whether you are counting calories and stir to combine.

Add the beans, beansprouts and peppers and carrots to the pan of curry. I like to have my veg crunchy in a curry but if you prefer to cook them a little first in a pan, remove from pan then do the onions, garlic, ginger and return after the paste that’s up to you.

Add a teaspoon of palm sugar, lime juice and a good shake of the fish sauce to season. You could sub for honey or brown sugar if you don’t have palm sugar.

Cook away for 5-10 minutes on medium heat to cook the veg to desired crunch or mush depending on preference.

Add the cooked or nearly cooked meatballs to the pan of sauce and vegetables a few minutes from the end so they are coated and absorb some of the sauce.

Garnish with a handful of chopped fresh coriander.

Serve with a bowl of noodles of choice or rice. I opted for wholegrain rice as I’m trying to be a bit healthier these days. Sprinkle with a little more coriander, maybe thinly sliced chilli if you’re feeling brave, a wedge of lime and maybe some peanuts if you like too.